Preparation

Prep

35 m

Ready In

35 m

Prepare Thai Chicken Satay with Spicy Peanut Sauce as directed. Remove the chicken from the skewers and cut into strips. Divide the sauce among 4 small condiment containers with lids and refrigerate until ready to use.

To prepare slaw: Toss cabbage, bell pepper, carrots and green onion in a large bowl.

Divide the slaw among 4 single-serving containers with lids. Top each with one-fourth of the chicken and ½ tablespoon sesame seeds. Dress with the reserved sauce just before serving.

To make ahead: Refrigerate for up to 4 days. Dress with peanut sauce just before serving.